by Sue Rapley | Oct 2, 2025
Moroccan Stuffed Collards Ingredients N The Wraps: One bunch of large collard green leaves (typically 15-18 large ones), thickest lower-half of stems removed (cook at least 2 or 3 more leaves than you need in case a few fall apart or rip while assembling the rolls.) ...
by Sue Rapley | Oct 1, 2025
Lamb Burger with Fig, Goat Cheese, & Arugula Ingredients N The Burger: 2 lb ground lamb 3/4 C minced onion 1 1/2 tsp. salt 3/4 tsp. ground black pepper 3 cloves garlic, minced 1/2 tsp. allspice 1/2 tsp. ground cinnamon 4 oz honey goat cheese 10 oz. jar Fig spread...
by Sue Rapley | Oct 1, 2025
Honey Mustard Chicken Ingredients N The Dish: 1/4 (2.5 ounces) cup grainy mustard 1/4 (2.5 ounces) cup Dijon mustard 1/2 (160 g) cup honey 1/2 teaspoon salt 1 tablespoon freshly grated ginger or 1/4 tsp ground ginger 8 (850 g or 2 pounds) boneless, skinless chicken...
by Sue Rapley | Oct 1, 2025
Hearty Italian Balsamic Bake Ingredients N The Bake: 1 large yellow summer squash 1 large zucchini squash 1 eggplant 1 yellow, red, or orange bell pepper (or 2 if small) ¼ cup olive oil 4 medium cloves garlic (fewer if giant), minced or pressed 3/4 cup minced...
by Sue Rapley | Oct 1, 2025
Harvest Stew with Smoked Sausage Ingredients N The Stew: Canola or olive oil 1 (12 ounce) package of beef smoked sausage, sliced into circles 1 onion, diced 1 teaspoon Italian seasoning (rosemary, oregano, thyme, parsley) 1/4 paprika 1/2 teaspoon black pepper Pinch...
